Margarine and process for produc



Reissued Jan. 15, 1935 UNITED STATES PATENT OFFICE,

mem- AND PROCESS FOR PRODUC- ING THE SAME Benjamin 1:. Harris, cum, m.

No Drawing.

No. 1,917,254, dated July Original 11, 1933, Serial No. 474,808, August9, 1930. Application for reissue December 1, 1934, Serial No. 155,01:'30 Claims.

5 filed February 27, 1930.

In spite of the improvements in materials and processes for producingmargarine, and for the formation of more stable margarine emulsions,even the better grades of margarine have suffered in the past from theseparating out of water after the margarine has been produced, thisseparation being known in the trade as weeping", or "leaking, or"sweating. This weeping has occurred in the past at, all stages in thestorage, sale, and use of margarine. This required the use of highgrade, relatively expensive moisture'retalning packages to preventleaking of the margarine in shipment. As a consequence also, it has beendifficult to ship margarine by parcel post or other similar means. Andmost objectionably, when margarine is cut or spread, it does not presenta dry butter-like appearance, and its texture, due to the separating outof small globules of water, is not of the best. A disadvantage inmargarine occasioned by the same tendency is the fact that it has beenimpossible to regulate, with dependability, the amount of 'moisturecontained in the margarine.

The principal object of my'present invention is to improve margarinewith respect to the objections above set out.

Another object is to prevent the weeping margarine.

Another object is to produce a margarine having a definite predeterminedmoisture content and which will substantially retain the same mosturewontent during all conditions of manufacture, sale and use thereof.

Another object is to improve the texture of margarine when used as aspread or in other ways.

In connection with the improvements in margarine according .to theobjects hereinabove set out, I have discovered certain groups of com,-pounds which I characterize as hydrophyllic lipins, which have thecapacity in a marked degree when used in relatively small proportions asaddition agents of aiding in the retention of moisture in margarine andimproving the character of the margarine in other respects. In generalthese substances may be saidto be the higher acyl and alkyl and similarinnocuous derivatives of various poly-hydroxy compounds, and may berepresented by the general formula (RO)vX(OH)-a(H)= wherein 0" and "H"are oxygen and hydrogen respectively 12, "w" and "2 are relatively (0H)and (R0), wherein "R is an acyl, alkyl or some other substantiallylipophillic group, and wherein the ratio of "w to "v" is at leastone.Preferably the acyl and alkyl groups contain at least twelve carbons. Ishall now describe more fully the nature of my compounds, the manner oftheir manufacture and use, and how they'difl'er from other compounds ofsomewhat similar character.

filed February 27, 1930, I described a large group of substances havingbalanced hydrophile and lipophile groups which are of great value inpreventing the spattering of margarine during frying, and improving thecharacter thereof in other respects. In general it may be said thatthese anti-spatterers are lipins to which have been added by synthesisor in other ways, hydrophyllic groups suflicient to impart hydrophyllictendencies to a portion of the resulting molecule so that the resultingcompound comprises balanced" lipophile and hydrophile o According to thetheory established in the copending application referred to, thesecompounds orientate themselves at the water-oil interface of theemulsion in such a way as to mOdify the surface tension characteristicsor produce other unexplained results which have an effect in' markedlyreducing the spattering which normally. occurs when margarine is heatedin an open pan.

The substances of my present invention are similar in many respects tothe anti-spattering compounds, but differ essentially in this: that thehydrophyllic character of' the molecule is not sufficiently pronouncedto have an anti-spattering effect. These hydrophyllic lipins, incapableof preventing spattering of margarine, can be used in the margarine whensuitably introduced and in proper proportions for the'purpose ofpreventing weeping by holding the moisture more securely than ispossible without their use. They also permit, better control of themargarine to produce a uniform product having a predeterminedsubstantially constant amount of moisture.

Examples compounds which can be .used

in accordanc with the present invention are ethylene glycol,monomelissyl diethylene glycol,

monopalmityl glycerol, mono-oleyl diethylene glycol, mono-oleylglycerol, diethylene glycol mono-stearate, 1,6-dilauryl diglycerol, andtheir equivalents. I also include in this group alkyl and acylderivatives of sugars such as dextrose,

poly-glycerols and ,similar hydroxy compounds which have suflicient ofthe hydroxy groups sucrose, and derivatives of mannitol, sorbitol,

In my copending application, Serial No. 475,622,

wetting to balance'.

sub-classes which contain many important compounds, and to which I wishto direct particular attention. The first sub-class compriseshydrophyllic, higher alkyl and acyl derivatives of poly-. hydroxycompounds which contain more than one free OH group, but which will notprevent spattering. More specifically, under this group are thehydrophylllc stearic acidesters of polyhydroxy compounds containing morethan one free OH group. -Of this class, the compound with which I haveobtained the most satisfactory re sults in my experimental work, ismonostearyl glycerol.

The second sub-class of compounds are the hydrophyllic alkyl and acylderivatives of .glycols. These compounds may have only one free OH groupor they may have more than one free OH group, but the number of OHgroups should not be suflicient to impart too marked a hydrophylllccharacter to the molecule. The most important example under this classis monostearyl diethylene glycol, (diethylene glycol monostearate).

' As a specific example of the operation of my invention, a good gradeof vegetable margarine can be produced in accordance with the followingformula: 990 pounds of cocoanut oil (melting point 76 -F.), 630 poundsof hardened vegetable oil(me1ting point 110 F.), 180 pounds of cottonseed oil, 24 pounds of monostearyl glycerol, and 100 gallons of culturedmilk. The oleaginous'materials and milk are emulsified, crystallized,and treated in any of the usual ways to produce the final margarineproduct. when using this formula the hydrophyllic lipin viz:

monostearyl glycerol may be emulsified directly with the otheringredients in the liquid stage. It maybe said however, that in general,certain precautions must be observed in the manner of introducing thehydrophyllic lipin, and these precautions will be treated ofhereinafter.

Another formula also making use of a monostearyl glycerol is as follows:800 pounds of cocoanut oil, (melting point 76 F.), 2.5 pounds ofcottonseed oil (melting point 140 F.), 8.5 pounds H of monostearylglycerol, 50 to gallons of cultured milk. In this formula also, thehydrophyllic lipin may be introduced in the emulsion in the liquidstage, or it may be introduced at. another stage in the manufacture ofthis margarine, as will be described.

Margarine containing animal fat may be produced in accordance with thefoliowing formula: 640 pounds of oleostearine, 640 pounds of lard, 240pounds liquid cottonseed oil, pounds of hydrogenated cocoanut oil andapproximately 56 gallons of cultured milk. To this is addedapproximately 1% of.monostearyl glycerol, introduced in a suitablemanner.

In introducing my hydrophylllc lipins into the margarine I have,'aspreviously indicated, found that certain precautions must be observed.In other words, when the hydrophyllic lipins are used in margarine theymay be productive of.

inferior results or may lead to difllculties in maintaining the properemulsion unless handled carefully. The margarines described above arehabitually prepared with the oleaginous subthe hydrophylllc lipin in theused should not be great enough, radically to alter thephysicalappearance, consistency or texture of the margarine.

As an instance of the behavior of these hydrophylllc lipins inmargarine, monostearyl glycerol serves as an example. Proportions ofthis substance greater than approximately l% of the total weight of themargarine can be introduced into the margarine in the liquid stagebefore crystallizing only with extreme caution. If the amount used inthis way is much in excess of 1 the emulsion tends to be destroyedentirely. However, ii the monostearyl glycerol is introduced into themargarine by blending it into the plastic mass after crystallization, orby working it in on the butter worker, or by introducing it in someother manner after crystallization, the amount may be considerably inexcess of 1% and good results obtained.

As I have previously stated, proportions of hydrophyllic lipin greaterthan approximately 1% should not be used with the usual types ofmargarine, but if the lipin is blended into the margarine theproportions may be substantially increased. I have found however, thatfor most purposes the best percentage is approximately /2% ofhydrophyllic lipin based upon the weight of the margarine, ties as lowas of 1% have such a marked eilect upon the characteristics of the finalproduct that even this small amount can satisfaction. V

- It is my theory that the function of the hydrophyllic lipin inmargarine is not entirely to increase and stabilize the emulsion but toabsorb interstitial moisture or milk which exists between the margarineparticles, and to aid the emulsion asfa whole to absorb moisture and soto prevent leakiness of the margarine and maintain a drier product. Theactual facts are that a margarine produced by the above methods and withthe formula: above set out, will resist leaking of aqueous materialduring storage and ageing. Furthermore, the cutting and spreadingcharacteristics are better than in the case of margarine made with theordinary oleaginous materials.

It is not to be supposed that all substances of the general classdescribed are suitable for use in accordance with my invention. Forexample, there are carboxylic esters of hydroxy substances containingunesterified hydroxy groups which are be used with great notsufliciently hydrophylllc to offer any marked and I have found thatquanti- In order that those skilled in the art may practice my inventionwithout difliculty, I wish to disclose the preferred manner in which Ihave employed my hydrophyllic lipins with the best results. First, anygood grade of margarine .is produced in -a suitable mannerand progressedto the stage of blending, which may be carried out in any of the usualblending equipment. The

l6 tinued while thesubstances are allowed to cool margarine in thefollowing way.

- paste.

- proximately of the final product.

hydrophyllic lipin is added to the margarine on theblender, beingprepared for additionto the 3 pounds of monostearyl glycerol isemulsified with 4 pounds of sweet milk or water, the monostearylglycerol being melted for the purpose of. preparing the emulsion. Morespecifically, as to the manufacture of this emulsion, the .monostearylglyceroland milk are both-heated to approximately 160 F. and themonostearyl glycerol introduced into a beater having a wire loop whip.The hot milk is then introduced slowly with constant beating, takingabout four to five minutes to. introduce all of the milk. Beating isthen conto a sufficiently low temperature to produce a If care is nottaken during the emulsification or if the paste emulsion is cooled tooquickly the product may be "sandy". This does not prevent it from beingused, but it does impair its effectiveness somewhat.

' This paste emulsion after cooling has the consistency of a heavy thickcream, the milk being the continuous phase. If. desired it can befurther thinned by the addition of milk or water, but in any case aproduct having the desired consistency suitable to permit its additionto the margarine in the blender, should be employed. This paste emulsionis then introduced into the margarine. The amount of the pasteintroduced into the margarine in accordance with my preferred practiceshould be such that the hydrophyllic lipin dispersed therein 'will beap- My invention can be practiced with all types of margarine such, forexample, as the product known as puff paste in the baking industry. Thisproduct consists of a relatively high melting point oleaginous materialand either water or milk, emulsified therein. (Water is usually employedin the present practice.) It is used in making what is known as' puffpastry" which consists of a number of thin layers 'of batter separatedby the oleaginous paste. In producing the layers they are folded over onthemselves repeatedly, each time with a layer of the oleaginous pasteseparating the layers of batter, and rolled out, the process beingcontinued until a very large number of layers finally results, sometimes1500.to 1800 layers in an article a portion of an inch in thickness. Thefunction of the puff paste is to act as a lubricant to separate thelayers of batter and to hold moisture between the layers so that whenthe pastry is baked the vaporization of the moisture will put! thelayers up and produce a nutty. final product manytimes'the thickness ofthe. original unbaked'article.

I have found that by means of my invention moisture is prevented fromleaking from the oleaginous portion of the paste, with the result that abetter paste product is obtained and very much better results areobtained in the final baked product. I have actually producedconsiderable puff pastry made with paste employing my invention and havefound that the results are better in that-sogginess is reduced and a areemulsified with the water and milk (in the usual manner), stabilized bycrystallization in a cold medium, and the monostearyl glycerolintroduced in the form of a paste by blending as described above.

The term margarine, as used herein, is meant to include all types ofedible or culinary plastic emulsions of oleaginous and aqueoussubstances. The oleaginous substance used may be of vegetable or animalorigin, or mixed, and the aqueous substance may be sweet milk, soured orcultured mi k, plain water, brine, or in fact, any edible aqueousmedium.

It is obvious that I am not required to restrict my invention to the useof any specific hydrophyllic lipin, or the use thereof with any par-While many details of the invention are disclosed for the purpose ofenabling those skilled in the art to practice the same, the scope of theinvention is defined in the appended claims.

What I claim as new and desire to protect by Letters Patent of theUnited States is:-

1. Ass new article of manufacture, a substantially non-leaking margarinecomprising oleaginous and aqueous constituents,' and-havingincluded'therein as an addition substanca a relatively small amount of ahydrophyllic lipin iii the form of a derivative of a polyhydroxysubstance, said hydrophyllic lip'in being incapable of reducingspattering in margarine and being represented by the general formula(R0) ox(0H)w(H)z wherein O and "H are oxygen and hydrogen respectively,"1:", w and z are relatively small whole numbers, "X" represents thecarbon skeleton of a polyhydroxy substance with groups (0H)" and (RO)",wherein R. is an acyl, alkyl or some other substantially lipophile groupwith at least sixteen carbon atoms, and wherein the ratio of "w" to "vis at least one.

2. As a new article of manufacture, a substantially non-leakingmargarine comprising oleaginous and aqueous constituents and includingas an addition subs ance at relatively small amount of a hydrophylliclipin incapable of reducing spattering of the margarine, saidhydrophyllic lipin being in the form of a relatively high molecularweight fatty acid ester of a water soluble polyhydroxy substance, thefatty acid ester having more than one unesterified hydroxyl group andthe fatty acid radical having at least 18 carbon atoms.

3. As a' new article of manufacture, margarine comprising oleaginous andaqueous constituents andhaving included therein as an addition substancea relatively small amount of a hydrophyllic lipin incapable of reducingspattering ofthe margarine, said hydrophyllic lipin being a higher alkylderivative of a polyhydroxy compound, the final reaction compound havingmore than one free hydroxyl group.

4. As a new article of manufacture, a margarine comprising oleaginousand aqueous constituents and having included therein as an additionsubstance a relatively small amount of a hydrophyllic lipin incapable ofreducing spatter- -ing of the margarine, said hydrophyllic lipin beingstearic acid ester of a polyhydroxy substance, the final reactioncompound having more than one free hydroxyl group.

5. As a new article of manufacture, a margarine comprising oleaginousand aqueous constituents and having included therein as an additionsubglycerol.

6. As a new article of manufacture, amargarinecomprising oleaginous andaqueous materials, and

having included therein as an addition substance not more than 1% ofmonostearyl glycerol.

7. As a new article of manufacture, a margarine comprising oieaginou'sand aqueous constituents and having included therein as an addition substancea relatively small'amount of a higher mono-alkyl or highermono-acylderivative of a.' glycol, said derivatives being incapable ofreducing margarine, said hydrophyllic lipin being represented by thegeneral formula (nonxmn) (mwherein and H" are oxygen and hydrogenrespectively, "12, 141" and "z" are relatively small -whole numbers, X"represents the carbon skeleton of a polyhydroxy substance with groups"(OI-I) and (B0) wherein "R" is an acyl. aliryl or some othersubstantially lipophile group with at least twelve carbon atoms, andwherein the ratio of w" to "o'f is at least one.

10. The method of improving margine having oleaginous and aqueousconstituents to prevent weeping thereof, which comprises first producinga margarine in plastic form, and then introducing into the margine achemical compound incapable of reducing spattering and represented bythe general formula (R0) vX(OH) (H) 3 wherein O? and H are oxygen andhydrogen respectively, "0",

w and 2" are relatively small whole numbers,

X" represents the carbon skeleton of a polyhydroxy substance with groups(011) and (B0) wherein R" is an acyl, alkyl or some other substantiallylipophile group with at least twelve carbon atoms, and wherein the ratioof "w" to "v is. at least one, except monolaurin and monomyristin inproportions below 11. The method of improving margarine havingoleaginous and aqueous constituentsto prevent weeping thereof, whichcomprises first producing a margarine in plastic form, forming a pasteof achemical compound incapable of reducing spattering and representedby the general formula wherein 0" and H are oxygen and hydrogenrespectively, 12", w and "z" are relatively small whole numbers, Xrepresents the carbon skeleton of a polyhydroxy substance with groups(0K) and (B0) wherein "R" is an acyl, alkyl or some other substantiallylipophile group with at least twelve carbon atoms, and, wherein theratioof to "v" is at least one, except monolaurin and monomyristin inproportions below 3 and then blending or kneading the paste into themargarine.

12. Asa new article of manufacture, margarine having oleaginous'andaqueous constituents and having included therein not more than one percent of a hydroplnrllic lipin incapable of re- 19,425 stance arelatively small amount of monostearyl ducing spatteringof themargarine,said hydrophyllic lipin being represented by the general formula.

(RD)'ox(oH)m(H): v wherein O and "H are oxygen and hydrogenrespectively, 0, w" and ".2" are relatively small whole numbers, X"represents the carbon skeleton of a polyhydroxy substance with groups atleast sixteen carbon atoms, and wherein the ratio of in to "0 is atleast one.

13. As a new artiele'of manufacture, a substantlally non-leaking plasticmargarine-like edible emulsion of semi-solid consistency, having'an-,oleaginous phase and an aqueous phase, and having included therein asan addition substance a relatively small amount of a hydrophyllic lipinin the form of a derivative of a polyhydroxy substance, saidhydrophyllic lipin being incapable of reducing spattering in margarine,and being rep resented by the general formula (R0) vx(OH)w(H)z wherein"O" and H" are oxygen-and hydrogen respectively, 0", w and 2" arerelatively small whole numbers. "X" represents the carbonskeleton of a.polyhydroxy substance with groups '(OH) and "(B0) wherein R" is an acyl,alkyl or some other substantially lipophile group with atleast sixteencarbon atoms, and wherein the ratio of w" to v" is at least one.

14. The method of producing .an improved margarine which comprisesforming a fluid margarine emulsion of oleaginous and aqueous materials,crystallizing said fluid emulsion in a 'cold medium, reducing thecrystallized emulsion to plastic form, and blending into the plasticproduct a relatively small amount of 'a hydrophillic lipin in the formof a derivative of a polyhydroxy substance, said hydrophillic lipinbeing incapable of reducing spattering in margarine and beingrepresented by the general formula (aonmomwm);

wherein O and H are oxygen and hydrogen respectively, 12, 10" and z arerelatively small whole numbers, "X" represents the carbon-skeleton of apolyhydroxy substance with groups margarine which comprises forming afluid margarine emulsion of oleaginous and aqueous materials,crystallizing said' fluid emulsion in a cold medium, reducing 'thecrystallized emulsion to plastic form, forming an aqueous paste of 'ahydrophillic lipin in the form of a derivative of a polyhydroxysubstance, said hydrophillic lipin being incapable of reducingspattering in margarine and beingrepresented by the general formula(acumen) 10(11):

wherein "O" and "H" are oxygen and hydrogen respectively, 12, "w" and zare relatively small whole numbers, "1! represents the carbon skeletonof a polyhydroxy substance with groups (OH)" and (R0), wherein R is anacyl,.

alkyl, or some other substantially lipophile group with at least sixteencarbon atoms, and wherein the ratio of w'to "v is at least one, and

blending said paste into the said plastic margarine emulsion.

16. The method of producing an improved margarine which comprisesforming a fluid margarine emulsion of oleaginous and aqueous materials,crystallizing said fluid emulsion in a-cold medium, reducing thecrystallized emulsion to plastic form, forming an aqueous paste of ahydrophillic lipin-in the form of a derivative of a polyhydroxysubstance, said hydrophillic lipin being incapable of reducingspattering in margarine and being represented by the general for- -mula(Ronmomsu-i). I

paste into the said plastic margarine emulsion.

17. The method of producing an improved margarine which comprisesforming a fluid margarine emulsion of oleaginous and aqueous materials,crystallizing said fluid emulsion in a cold medium, reducing thecrystallized" emulsion to plastic'form, forming an aqueous paste of ahydrophilliclipin in the form oi. a derivative of a polyhydroxysubstance, said hydrophillic lipin being incapable of reducingspatterlng in margarine and being represented by the general formula(RO)sx(OH)w(I-I)l wherein 0" and H are oxygen and hydrogen respectively,"1), "w" and "z" are relatively small whole numbers, X" represents thecarbon skeleton of a polyhydroxy substance with groups (0H)" and (R0),wherein R" is an acyl, alkyl or some other substantialy lipophile groupwith at,least sixteen carbon atoms, and wherein the ratio of "w" to v isat least one, thinning said paste with an amount of milk, and blendingthe resulting thinned paste into the said plastic'margarine emulsion.

18. The method of producing an improved margarine which comprisesforming a fluid margarine emulsion of oleaginous and aqueous materials,crystalliz ing said fluid emulsion in a cold medium, reducing thecrystallized emulsion to plastic form, forming an aqueous paste of afatty acid'monoglyceride wherein the fatty acid radical has at leastsixteen carbon atoms, and

blending said aqueous paste with the said plastic margarine emulsion.

19. The method of producing an improved I margarine which comprisesforming a fluid margarine emulsion of oleaginous and aqueous materials,crystallizing said fluid emulsion in a cold medium, reducing thecrystallized emulsion to plastic form, forming an aqueous paste of afatty acid monoglyceride wherein the fatty acid radical has at leastsixteen carbon atoms, thinning said paste with an amount of milk, andblending the thinned paste into the said plastic margarine emulsion.

20. The method of producing an improved margarine which comprisesforming a fluid margarine'emulsion of oleaginous and aqueous materialscrystallizing said fluid emulsion-in a cold medium, reducing thecrystallized emulsion to plastic form,'fo'rming an aqueous pasteinclud-- ing a proportion of monostearyl glycerol, and blending saidpaste into the plastic margarine emulsion.

21. The method of producing an improved margarine which comprisesforming a fluid margarine emulsion of'oleaginous and aqueous materials,reducing the emulsion to plastic form, and blending into the plasticproduct a relatively small amount. of a hydrophillic lipin in the formhydrophillic lipin' being incapable of reducing spattering in margarineand being represented by the general formula wherein "O" and "H" areoxygen and hydrogen respectively, "11, w and 2"are relatively smallwhole numbers, "X" represents the carbon skeleton of a polyhyd'roxysubstance with groups "(OH)" and (RO)", wherein R" is an acyl, alkyl orsome other substantially lipophile group with at least sixteen carbonatoms, and wherein the ration of w" to v is at least one.

22. The method of producing an improved margarine which comprisesforming a fluid margarine emulsion of oleaginous and aqueousmaterialsQreducing the emulsion to plastic form,

forming an aqueous paste of a fatty acid monoglyceride wherein the fattyacid radical has at of a derivative of a polyhydroxy substance, saidleast sixteen carbon atoms, and blending said aqueous paste with'thesaid emulsion.

23. The method of producing an improved margarine which comprisesforming a fluid emulsion of aqueous material and oleaginous material ofvegetable origin, reducing said fluid emulsion to plastic form, andblending into the plastic margarine monoglyceride of a fatty acid withsixteen carbon atoms. v

24. The method of producing an improved margarine which comprisesforming a fluid emulsion of aqueous material and oleaginous material ofvegetable origin, consisting predominantly of cocoanut oil, reducingsaid fluid emulsion to plastic form, and blending into the plasticmargarine monoglyceride of a fatty acid with sixteen carbon atoms.

25. As a new article of manufacture, a substantially non-leakingmargarine comprising a plastic emulsion of oleaginous and aqueous ma-"plastic margarine the fatty acid radical has at least sixteen carbonatoms. v

26. An improved substantially non-leaking margarine comprising a plasticemulsion of aqueous material and oleaginous material of vegetable originand including a proportion of a monoglyceride of a fatty acidwith atleast sixteen carbon atoms.

27. An improved substantially non-leaking margarine comprising aplastic-emulsion of aqueous material and oleaginous material of hydroxysubstance, the hydrophillic lipin being incapable of reducing sputteringin margarine,

and being represented by the general formula v (R0)X(OH)-(H)= wherein"O" and "H" are oxygen and hydrogen respectively, 0, w ,and"z" arerelatively small whole numbers. x represents the carbon skeleton of apoly-hydronsubstance, with groups "(OH)" and (R0)" wherein .R is anaeyl,

alkyl or some other substantially lipophile group with at least twelvecarbon atoms, and wherein the ratio of 10" to "v" is at least one, andblending said paste into the plastic margarine in an amount so that thehydrophiliic lipin content of the margarine will'be between $5 and 1%.

I 29. The method 01 producing an improved margarine whichcomprisesrormlnga liquid emulsion of oieaginous and aqueous materials,reducing said liquid emulsion to plastic iorm, forming an aqueous pasteincluding hydrophillic lipin in the form of a derivative of apoly-hydroxy substance, the hydrophillic lipin being incapable ofreducing spattering in margarine, and being represented by the generalformula (Ronmomum.

wherein "0 and H" are oxygen and hydrogen respectively, v", "10, and"z", are relatively small whole numbers, "1:" represents the carbonskeleton of a poly-hydroxy substance, with groups "(011) and "(B0)wherein "R"-is an acyl, alkyl or some other substantially lipophilegroup with v at least twelve carbon atoms, and wherein the ratio of '10:to 12" is at least one, and thinning said paste with an. additionalamount of aqueous eluding a fatty acid monoglyceride, in which I thefatty acid radical is at-least sixteen carbon to produce asubstantialiynon-leaking product.

BENJAMIN n. mars.

atoms, and blending the paste into the margarine

